Ingredients:
1 lb chicken breast, thinly sliced
2 tbsp vegetable oil
2 garlic cloves, minced
1 onion, sliced
1 cup carrots, julienned
1 cup bell peppers, sliced
1 cup snow peas
1 cup cabbage, chopped
1/2 cup celery, sliced
1 can (14.5 oz) bean sprouts, drained
1/4 cup soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1/2 cup chicken broth
Salt and pepper to taste
Cooked rice, for serving
Instructions
Step 1:
Prepare the chicken by thinly slicing the chicken breast into even pieces. Ensure that your slices are uniform for even cooking. Set aside.
Step 2:
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the thinly sliced chicken. Stir-fry the chicken for about 5-7 minutes until it is browned and cooked through. Once fully cooked, remove the chicken from the skillet and set it aside for later use.
Step 3:
Using the same skillet or wok, add another splash of vegetable oil if needed. Toss in the minced garlic and sliced onions. Sauté the garlic and onions over medium heat for about 2-3 minutes or until they become fragrant and the onions are soft and translucent.
Step 4:
Next, add the julienned carrots, sliced bell peppers, snow peas, chopped cabbage, and sliced celery to the skillet. Stir-fry the vegetables for 4-5 minutes, keeping the heat on medium-high. You want the vegetables to remain tender but still slightly crisp. Avoid overcooking as the vegetables should retain their vibrant colors and crunch.
Step 5:
To create the sauce, add 1/4 cup of soy sauce, 1 tablespoon of oyster sauce, and 1/2 cup of chicken broth to the skillet. Stir the ingredients until combined and bring the mixture to a gentle simmer.
Step 6:
While the sauce simmers, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to form a slurry. Gradually pour the slurry into the skillet, stirring constantly to avoid lumps. Let the sauce cook for an additional 2-3 minutes until it thickens to a glossy consistency.
Step 7:
Return the cooked chicken to the skillet and toss in the drained bean sprouts. Stir everything together until the chicken and vegetables are evenly coated with the thickened sauce. Cook for another 1-2 minutes to ensure all ingredients are heated through and well combined.
Step 8:
Once fully cooked, remove the skillet from the heat. Serve the delicious Chop Suey hot over freshly cooked rice.
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